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Recipe Chicken Cacciatore

The traditional recipe chicken cacciatore!

Chicken is one of the ingredients most frequently used in cooking, but few know it well and truly appreciate it. This is because chicken is often associated with “light” recipes, and, therefore, in the collective dietary imagination, it is considered bland.

In reality, chicken can be prepared in many recipes, and its white meat makes it particularly suitable for pairing with more robust flavors that give the dish a unique taste, such as Roman-style chicken.

Roman-style chicken” or “chicken cacciatore traditional“, which has become one of the most famous dishes of Sora Lella, turns a simple dish into a tasty second course, typical of the gastronomy of the Castelli Romani area.

With this recipe, you will transform this meat into a mouthwatering second course, thanks to the addition of peppers that give the dish a characteristic and unique flavor!

Ingredients for chicken cacciatore

Recipe for 2 people:

  • 700 grams chicken drumsticks

  • Half red bell pepper

  • Half yellow bell pepper

  • 1 medium golden onion

  • 5 cherry tomatoes

  • 75 ml dry white wine

  • Extra virgin olive oil, as needed

  • Salt, as needed

  • Pepper, as needed

  • Aromatic herbs, as needed

Procedure for recipe chicken cacciatore: 

  1. Remove excess fat from the chicken, as well as any feathers and divide it into pieces; 
  2. Marinate the chicken with salt, pepper, aromatic herbs (marjoram, mint, and thyme), and extra virgin olive oil; 
  3. Meanwhile, cut the bell peppers into strips and quarter the cherry tomatoes.;
  4. Julienne the onion;
  5. In a pan, heat the oil and add the chicken pieces, browning them well on all sides, caramelizing the outer parts; 
  6. Transfer the chicken to a plate and deglaze the pan with high flame using the white wine;
  7. Once the alcohol has evaporated, add the onion, lower the flame, cover the pan with a lid, and let it wilt for a few minutes;
  8. Add the bell peppers and tomatoes to the onion, let them heat up;
  9. Add the chicken to the onion and bell peppers, pour in a glass of water, and let it cook with a lid over medium heat for about 45 minutes (if the pieces are particularly large, cooking may take up to an hour). Add water or vegetable broth as needed until the chicken is cooked through.;
  10. Once the chicken is well-cooked and the peppers are tender, remove the lid and let the sauce dry over medium heat. Add finely chopped herbs to taste and mix;
  11. Plate the chicken pieces with the well-thickened sauce.

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